HI HOME, I’M HONEY

How to choose the best local honey and what to make with it

SERVES 4-6 EASY 40 MINS + 2 HRS MARINATING

Marinade:

45ml (3 tbsp) fresh lime juice

45ml (3 tbsp) runny honey

3cm fresh ginger, finely grated

Salt and freshly ground black pepper

4 boneless chicken breasts

Olive oil for griddling

Salad:

1 small red onion, peeled, finely sliced 400g baby tomatoes, halved 1 x 400g can chickpeas, drained and rinsed Juice of 1 lime 30ml (2 tbsp) extra virgin olive oil Pinch of sugar Salt and freshly ground black pepper 100g feta cheese, cubed 1 handful fresh mint leaves Whisk together the marinade ingredients. Place each chicken breast between plastic wrap and flatten using a rolling pin to 1cm thick. Place the breasts into the bowl with the marinade and stir around to coat. Cover and refrigerate for at least 2 hours. For the salad, place the onion and tomatoes in a bowl and mix in the chickpeas. Add lime juice, olive oil and sugar, season and stir. Heat a griddle pan to medium high, brush the chicken (now at room temperature) with some olive oil and griddle until cooked inside. Flip over after about 5 minutes. Let the chicken rest. Stir feta into salad and spoon onto serving plates. Slice chicken into thick strips and place on top of salad. Sprinkle with mint leaves and serve.